the history of chafing dish
There are two theories about the origin of chafing dish at present: one is that it was in the Three Kingdoms period or the era of Emperor Yangdi, when the bronze tripod was the predecessor of chafing dish; Another theory is that hot pot began in the Eastern Han Dynasty, and the "dou" in unearthed cultural relics refers to hot pot. It can be seen that hot pot has a history of more than 1,911 years in China. Sichuan's hot pot was recorded in Zuo Si's Sandu Fu. It can be seen that its history is at least 1,711 years
According to Wei Shu, in the Three Kingdoms period, when Cao Pi became emperor in the Han Dynasty, hot pot made of copper appeared, but it was not popular at that time. In the Northern and Southern Dynasties, people used hot pot to cook more and more. Originally popular in the cold northern region of China, people used it to rinse pigs, cows, sheep, chickens, fish and other meats. Later, with the increasingly developed economy and culture in China and the further development of cooking technology, various hot pots also appeared one after another. By the time of the Northern Song Dynasty, the pubs in Kaifeng, Bianjing, had hot pot in winter. By the time of the Qing dynasty, hot pot hotpot had become a winter delicacy of the court. By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different hot pots had been formed all over the country with their own characteristics. During the Muromachi era in Japan, hot pot was introduced to Japan from China in 1338. Japan calls hot pot "Sigai Agai", also known as "hoeing". Nowadays, hot pot has spread to the United States, France, Britain and other countries.
Hot pot, called "antique soup" in ancient times, is named after the "splash" sound when boiling water is put into it. It is an original food in China with a long history. According to textual research, the Eastern Han Dynasty cultural relic "wok bucket" unearthed after liberation is a hot pot. In the Tang Dynasty, Bai Juyi's poem "Wen Lie 19" reads: "there's a gleam of green in an old bottle, there's a stir of red in the quiet stove. There's a feeling of snow in the dusk outside, what about a cup of wine inside?? " It vividly described the scene of eating hot pot at that time. By the Song Dynasty, the eating method of hot pot had become common among the people. In Lin Hong's cookbook "Shan Jia Qing Gong" in the Southern Song Dynasty, there was an introduction to eating hot pot with friends. In the Yuan Dynasty, hot pot spread to Mongolia and was used to cook beef and mutton. By the Qing dynasty, hot pot was not only popular among the people, but also became a famous "palace dish". There was "game hot pot" in the recipes of the imperial palace in Qing dynasty, and the materials were pheasants and other game. Emperor Qianlong became addicted to eating hot pot. He visited Jiangnan many times, and everywhere he went, he had hot pot. According to legend, in the first month of the first year of Jiaqing, he held a "thousand feasts" in the palace. More than 1,551 hot pots were served at the banquet, and more than 5,111 people were invited to taste them, making it the biggest hot pot feast in history.
China's hot pot has a long history. Zhejiang and other places have unearthed a small pottery stove that was used with a pottery kettle more than 5,111 years ago. It can be easily moved and can be regarded as the primary form of hot pot. The bronze chafing dish of the Spring and Autumn Period unearthed from the site of Shanrong Culture in Longqingxia, Yanqing County, Beijing, has traces of heating. In the late slave society, a small bronze tripod appeared, with a height of no more than 21 cm and a diameter of about 15 cm. Some ding and furnace are combined into one, that is, an interlayer is cast in the ding, which divides the belly of the ding into upper and lower parts. The lower part has an opening for feeding charcoal fire, and the surrounding is hollowed out for ventilation smoke holes. Some ding's belly is shallow, and there is a charcoal plate in the middle. People call this type of ding "Wen Ding", which is small and convenient and can be said to be a better hot pot. In the Han Dynasty, a kind of small bronze ware called "dyeing furnace" and "dyeing cup" appeared, and its structure was divided into three parts: the main body was charcoal furnace; There is a cup with food on it, and the volume is generally 251 to 311 ml; There is a tray for charcoal fire below. It can be inferred that this is a small hot pot used by single people in ancient times. During the Tang and Song Dynasties, hot pot became popular, and officials and celebrities held banquets and prepared more hot pots. In the Five Dynasties, there were five grids of hot pot, which were divided into five grids for guests to rinse. At that time, hot pot was also called warm pot, one was made of copper and the other was made of pottery, which was mainly used for cooking meat. By the Qing Dynasty, all kinds of hotpot with hotpot had become a winter delicacy of the court. When Emperor Jiaqing ascended the throne, in the grand palace banquet, in addition to delicacies, land and water, 1651 hot pots were specially used to entertain guests, making it the biggest hot pot banquet in Chinese history.
Respondent: Lovely SWEET-Trainee Magician Level 3 11-14 18:25
Hot pot is a traditional way of eating in China, which originated from the people and has a long history. Although the container, preparation method and seasoning of today's hot pot have undergone thousands of years of evolution, the same thing has not changed, that is, the pot is burned with fire, and the food is cooked (rinsed) with water (soup). This cooking method appeared as early as the Shang and Zhou Dynasties, and it can be said that it is the embryonic form of hot pot. It is recorded in The Biography of Han Poems that in ancient times, sacrifices or celebrations were eaten by "striking the bell and setting the tripod", that is, people gathered around the tripod and put beef, mutton and other foods into the tripod to cook and share them. This is the sprout of hot pot. After the evolution of Qin, Han and Tang dynasties, it was not until the Song Dynasty that there was a real record of hot pot. Lin Hong, a Song Dynasty man, mentioned eating hot pot in his "Mountain Family Clear Offering", that is, he called it "dialing Xia Offering", and said that he visited Wuyi Mountain and visited the teacher's road, and got a rabbit in the snow without a chef to cook it. "Shiyun, only a thin batch is used in the mountains, and wine, sauce and pepper are expected to flow. Put the stove on the table, use half a cup of water (half a bucket), wait for the soup to ring a cup (after the soup is boiled), and divide it into chopsticks, so that you can put it in the soup (rinse) and cook it (eat it), so that you can use the juice for (everyone) to eat at will. " From the way of eating, it is similar to the current "rabbit meat hotpot".
it was not until the Ming and Qing dynasties that hot pot really flourished. On the 11th day of the first month in the forty-eighth year of Qing Qianlong, Emperor Qianlong hosted 531 tables of palace chafing dishes, which was the best in China at that time. When Emperor Jiaqing of Qing Dynasty ascended the throne, there was a "thousand banquets", and the number of hot pots used reached 1,551, which was amazing.
Spicy hot pot originated in Chongqing. It was about the light year of the Qing Dynasty that the hairy belly hot pot began to appear at the banquet in Chongqing. There are different opinions on the origin and origin of beef omasum hotpot, and its origin and origin are worth discussing. According to Laojiefang, hairy belly hot pot originated from the "eight pieces of water" on the cheap and affordable street food stalls at the Chongqing pier and the street. Eight pieces of water are all beef offal (beef tripe, liver and waist and beef blood), which are sliced raw and placed in several dishes with different dishes. The gravy of spicy butter is boiled in the casserole on the mud stove of the food stall. The eater brings his own wine, chooses a grid, stands in front of the stall, picks up the raw slices in the dish and eats them hot. After eating, it is priced according to the empty plate. It is cheap, economical and convenient to eat, so it is welcomed by wharf lifers, peddlers and urban poor. As for the pure and authentic beef omasum hotpot, according to the memories of the old Chongqing people, it appeared around the 15th year of the Republic of China, and its birthplace was not Jiangbei, but Zaifang Street (now under the Yangtze River Bridge) at Jimen in the lower half of the city. In those days, cattle dealers rushed the beef from Sichuan-Guizhou Road to Chongqing, spent the night on the south bank, crossed the river early the next day, and drove the cattle to Zhafang Street for slaughter. Some brothers Ma bought beef tripe and blood curd which are not easy to sell at a low price, and opened a red soup beef tripe hotpot restaurant in Xiazaifang Street, where beef tripe was the main dish to imitate the production and eating method of "eight pieces of water" in the market. Bleached and washed the hairy belly, removed the stalks, and added a dish of sesame sauce and garlic paste. It is said that this is the origin and name of Chongqing beef omasum hotpot. Until the Anti-Japanese War, there was still an old woman named Ma on the street of Jiaochangkou who opened an authentic beef tripe hot pot, and the beef tripe in the dish was priced according to the horse (two cents per horse). Authentic spicy beef omasum hot pot, beef omasum is tender, crisp and fragrant, and its taste is far better than that of other cattle and pigs, which has won praise from diners.
(II) Textual research of Li Jieren, a famous writer
Li (Ji Jiali), a famous Sichuan writer, published an article in the local customs magazine published in Chengdu in 1947, and made a credible textual research on Chongqing hot pot. The article said: "Eating beef omasum hotpot with buffalo originated in Jiangbei, on the other side of Chongqing. At first, the general retailer bought buffalo viscera, washed it and boiled it, then cut the liver and stomach into small pieces, put a mud stove on the shoulder, put a griddle iron basin on the stove, and rolled a spicy, hemp and salty marinade in the basin. Therefore, the general labor friends at the riverside and the bridge head will benefit from the burden. It is not only economical, but also can increase the quantity of heat ... It was not until the 23rd year of the Republic of China that a small restaurant in Chongqing upgraded it, and the earthenware stove was still there, but the griddle iron basin was replaced by a small copper pot, marinated juice and dipped juice, and the diners cooperated with it to make it clean and suitable for everyone's taste. " It can be seen that Chongqing hot pot originated from the bank of the Yangtze River, which was first used by boatmen and then developed without doubt.
Respondent: Silkworm Xiaoyu-New to Jianghu 11-14 18:32
Where is the source of hot pot
"Hot pot"? What is hot pot? In fact, as long as there is a fire at the bottom and a pot on the top, it is a hot pot. As for what kind of pot to use? What kind of fuel? Evolution since ancient times, but colorful and colorful.
The earliest chafing dish was cooked in a tripod. About 11,111 years ago, our ancestors invented the earliest container-a ceramic tripod, which was a very large pot. At that time, all edible food, such as meat, was thrown into the tripod, and then a fire was lit at the bottom to make the food cooked, which was called "soup" at that time. But when you think about it carefully, there was no so-called salt, no seasoning, and no sauce. Just cooked a pile of meat. Would it be delicious? In addition, the tripod is too big to move, so it can only be displayed in a certain place, which is inconvenient to enjoy at any time. Thus, by the Western Zhou Dynasty, the clever ancestors not only invented copper and iron, but also improved various pottery products into smaller vessels suitable for ordinary people to use. The emergence of copper and iron not only formed the revolution of utensils, but also was very similar to modern pots. Copper pots and earthenware casseroles are still the most practical and common hot pot utensils, and the big tripod finally extended to a symbol of power.
The ancestor of the Three Kingdoms five-cooked kettle Yuanyang pot
The development of hot pot, like the development of catering history, was gradual, and it was completely changed according to the utensils, social needs and the discovery of raw materials at that time. Just like "Zanthoxylum bungeanum" before it was introduced to China, how could there be a spicy pot? When "Chili" has not entered China, how can there be spicy seasoning? In the Three Kingdoms period, the "five-cooked kettle" mentioned by Wei Wendi was a pot with several compartments, which could cook all kinds of different foods at the same time, which is similar to the "Yuanyang pot" today. In the Northern and Southern Dynasties, the "bronze tripod" was the most common vessel, which is the hot pot today. Evolved to the Tang Dynasty, hot pot was also called "warm pot".
It's sunny in Jiang Xue, and it's a good name for hot pot in the Southern Song Dynasty.
In the evolution of the whole history of hot pot, the most vivid description of hot pot is the rinse rabbit slices mentioned in Lin Hong's "Mountain Family Clear Supply" in the Southern Song Dynasty. At that time, Lin Hong went to Wuyishan to visit the hermit Zhizhi, who lived in Xianzhang Peak, the sixth of Wuyishan's nine songs. When Lin Hong was approaching the peak, it began to snow heavily, and a rabbit flew in the rock. Because the rock was slippery after the snow, Lin Hong caught it. Lin Hong wanted to roast it and asked him if Zhizhi would burn rabbit meat. Zhizhi replied that I ate rabbits in the mountains like this. Using this method of cooking, Lin Hong thought it was delicious, and he was very happy to get together with his friends in the snowy winter and eat casually. Therefore, he gave such a way of eating a good name, and took the beautiful scene of "Surging sunny Jiang Xue, the wind turns late and the sky shines" at that time. Later, today, whether it is all kinds of meat or vegetables, it can be rinsed like this.
utensils change little. White iron pots are common
From Yuan, Ming and Qing dynasties to today, the changes in hot pot utensils are not great. In addition to the high-temperature resistant transparent glass used in new containers, food can be seen churning when cooking, and there will be no fish escaping from the net when eating. Copper pots, iron pots, casseroles and other pots are only more refined in production, and they have been used for more than thousands of years, and the most common ones are the most commonly used.
The changing of fuel is a secret.
Although there is little change in hot pot utensils, the progress in the use of fuel is a thousand miles a day. From firewood to charcoal, from electric stove and alcohol to gas and induction cooker, charcoal has the longest history and the most flavor, but it is also a way to pollute the air. Although the induction cooker is the cleanest and most convenient, its flavor is poor. It is better to control the temperature of gas, which is convenient and easy to use, but it is also dangerous. Compared with many changes in fuel, the evolution of seasoning materials tends to be conservative and confidential. The dip of instant-boiled mutton remains unchanged for thousands of years. Shantou Shatou sauce is proud of its unique formula, and other bean curd and bean paste are also called by old brands. In addition, some basic ingredients are soy sauce, onion, garlic, eggs, sesame oil, pepper, etc., and there are many styles. How to seek differences from the same depends on the unique deployment of each family.
The three types of hot pot are primitive and natural to eat
Generally speaking, there are only three types of hot pot. The first type of soup is light, while the raw slices are mainly rinsed, and the dipping materials play an important role. The mutton hotpot and Cantonese-style edge-banding stove are the most representative. The second type is that the materials in the pot are cooked, such as casserole fish head and mutton stove. The fire is only used for heat preservation and for scalding vegetables. The third is that the ingredients in the pot are all cooked, and even the vegetables don't need to be scalded. The fire is completely used for heat preservation, just like the cauldron dishes, such as Buddha jumping over the wall and Fuxing pot. It's the season when hot pot is on the market. About three or five friends or a family get together. They can buy whatever they want, eat less meat, prepare more vegetables and fish, and don't mix the ingredients too salty. If you are not careful, you will get too much salt, which is not good for your heart. Eating hot pot is the most primitive way. You can put whatever you want to eat, which is more comfortable and can keep fresh best. It is a modern healthy way to eat. How about a pot?
Respondent: wenny81216-Tongsheng Grade 1 11-14 18:39
Hot pot is a traditional way of eating in China, which originated from the people and has a long history. Although the container, preparation method and seasoning of today's hot pot have undergone thousands of years of evolution, the same thing has not changed, that is, burning the pot with water (soup) to conduct heat and cooking (rinsing) food. This cooking method appeared as early as the Shang and Zhou Dynasties, and it may be the embryonic form of hot pot. It is recorded in The Biography of Han Poetry that in ancient times, sacrifices or celebrations were eaten by "striking the bell and setting the tripod", that is, people gathered around the tripod and put beef and mutton into the tripod to cook and share, which was the sprout of hot pot. The "firewood bucket" introduced in "History of Chinese Ceramics" is put in a brazier to warm food with charcoal fire, which may be the prototype of a warm pot, and has been unearthed in the tombs of the Eastern Han Dynasty. In Wei Shu of the Northern Qi Dynasty, it was stated that "casting copper as a utensil with a big mouth and a wide abdomen is called copper pulp, which is thin and light and easy to cook", which may be a kind of cooker like hot pot at that time. During the Three Kingdoms period, a kind of "five-cooked kettle" similar to hot pot appeared. The pot was divided into five compartments and five flavors could be adjusted, which was similar to the current "multi-flavored hot pot". In 1984, a mural of a tomb was unearthed in Aohan Banner, Zhaowudameng, Inner Mongolia. In the painting, three Qidan people were sitting on the floor, surrounded by a hot pot, and one person was boiling mutton. There were two plates on the table, as well as wine glasses, wine bottles and mutton pieces, depicting the scene of boiling mutton hot pot in Liao Dynasty in China.
What is really recorded is the hot pot in Song Dynasty. Song Ren Lin Hong in his "